(KCBS) – KCBS Food and Wine Editor Narsai David offers a delicious, chocolatey dessert recipe perfect for this upcoming Valentine’s Day.
The original Chocolate Decadence as created by Narsai’s Restaurant, Berkeley
CHOCOLATE DECADENCE Yield: 12 servings
1 lb. semi-sweet chocolate
5 oz. sweet butter
1 TBS sugar
1 TBS flour
4 whole eggs
Melt chocolate with butter in double boiler until just melted. Set aside. Beat whole eggs and sugar in double boiler until sugar dissolves and mixture is lukewarm (do not overcook). Remove from heat and whip until quadrupled or until thickened. Fold flour into eggs. Stir 1/4 egg mixture into chocolate, then fold into egg mixture. Bake in 8-inch floured, buttered, papered pan in 425° oven for no longer than 15 minutes. (Cake will be liquid in center.) Freeze, preferably overnight before removing from pan. Carefully dip bottom of pan into hot water to unmold. Mask with whipped cream. Decorate with shaved chocolate. Refrigerate until serving.
Serve with raspberry puree.
FROSTING
Whip: 1-1/2 cups cream
With: 1 tsp vanilla
1 TBS sugar
RASPBERRY PUREE
Defrost one 10-12 oz. package frozen raspberries. Puree in blender. Press through a fine sieve to remove seeds. Sweeten with sugar to taste.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
(© 2011 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)
Dear Mr. David,
Did the Chocolate Decadence recipe come from a chef named Josef Maximillian Strausser?
Ken
Dear Mr. Escobar,
Not quite, we developed this recipe when Janice Feuer was our pastry chef. Josef came later, and he was in fact the finest pastry chef I ever worked with.
Cheers,,,,,,,,,,,,,Narsai